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Best Apple Cider Cinnamon Bread Recipe

Best Apple Cider Cinnamon Bread Recipe
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★★★★★

5.3 from 29 reviews

This Best Apple Cider Cinnamon Bread recipe combines the warm spices of cinnamon and nutmeg with the sweet tang of reduced apple cider, creating a moist, tender loaf with a delightful cinnamon sugar crust. Perfect for fall mornings or as a comforting snack, this bread balances rich flavors and textures, requiring only pantry staples and a little patience.

Ingredients

Scale

For the Bread:

  • 1 1/2 cups apple cider (for reducing)
  • 1/2 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1/2 cup sour cream (or Greek yogurt)
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

For the Cinnamon Sugar Topping:

  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons melted butter (for brushing)

Instructions

  1. Reduce the Apple Cider: In a small saucepan, bring the apple cider to a simmer over medium heat. Let it reduce until it measures about 1/2 cup, which should take approximately 15–20 minutes. Allow it to cool slightly before using to prevent mixing hot liquid with other ingredients.
  2. Mix the Wet Ingredients: In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, eggs, sour cream, vanilla extract, and the cooled reduced apple cider until well combined and smooth.
  3. Combine the Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt to evenly distribute the leavening agents and spices.
  4. Combine and Pour: Gradually add the dry ingredients to the wet mixture, stirring gently just until everything is incorporated. Avoid overmixing to keep the bread tender. Pour the batter into a greased or parchment-lined loaf pan, spreading it evenly.
  5. Bake: Place the loaf pan in a preheated oven at 350°F (175°C) and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool further.
  6. Add the Cinnamon Sugar Crust: While the bread is still warm, brush the top and sides with melted butter. In a small bowl, mix the cinnamon and granulated sugar. Sprinkle this mixture generously over the top of the bread, pressing lightly to help it adhere and form a delicious crust.

Notes

  • Reducing the apple cider intensifies its flavor and prevents excess liquid in the batter.
  • Do not overmix the batter to ensure a tender crumb.
  • Sour cream or Greek yogurt adds moisture and a slight tanginess to the bread.
  • For a dairy-free option, substitute the butter and sour cream with plant-based alternatives.
  • The loaf keeps well at room temperature for 2 days and can be refrigerated for up to 5 days.
  • Slice and toast leftovers for a warm, crisp treat.

Nutrition

Keywords: apple cider bread, cinnamon bread, fall bread recipe, spiced bread, cinnamon sugar crust, moist quick bread

Find it online: https://cookwithruby.com/best-apple-cider-cinnamon-bread-recipe/